Maple Syrup and Sage Breakfast Sausage
From Tasting Table
Believe me when I tell you, this stroke of gardening luck has little to do with our green thumbs – in fact I’m fairly certain we wouldn’t qualify for such a term. We did the basics: daily watering, a little haphazard and inconsistent Miracle Grow use, even some mild pruning. But considering this is only our second time growing herbs, and the first was fairly unsuccessful, we certainly weren’t expecting the Amazon we ended up with.
The bright green in the middle is a basil plant, and we made pretty good use of that via a MASSIVE quantity of pesto now sitting in our freezer. And the hot peppers in the back met a similar fate. But the sage – the light green stuff in the front – that was tricky. It’s really a fall flavor, so we knew we wanted to find ways to preserve it. After extensive Googling I found this recipe for sage-laced breakfast sausages. The recipe suggested forming them into links, but I figured patties would be super easy to freeze raw and thaw quickly when we need a breakfast sandwich fix. In theory they were going to last us well into the fall season, but alas, all we have left in the freezer is two patties, and the herb garden has been in plant heaven for some time now. I guess there’s always next year!
- 3 Tbps water
- 2 Tbsp maple syrup
- 1 Tbsp salt
- 2 garlic cloves, chopped
- 1-inch piece of fresh ginger, grated
- 2 Tbsp fresh sage, finely chopped
- 1 1/2 tsp ground mustard seed
- 3/4 tsp ground fennel seed
- 1/4 tsp cayenne
- 1/2 tsp pepper
- 1 1/2 lbs ground pork
- canola oil
- Combine water, syrup, salt, garlic and ginger in a small sauce pan. Bring to a boil over medium heat. Reduce heat and simmer until reduced by half, about 5 minutes. Stir frequently to avoid burning. Pour mixture into a small bowl and refrigerate while getting the rest of the ingredients together.
- In a large bowl combine sage, ground mustard, fennel, cayenne and pepper.
- Add pork and syrup mixture to bowl. Use your hands to mix everything together.
- Use your hands to form meat into desired shape. We did patties, but links would work too. Or make breakfast meatballs! Whatever floats your boat, really.
- Saute sausage over medium heat with a little bit of canola oil. Cooking time will depend on how thick your shape is – check the middle to make sure it’s not pink if you are unsure.
- If you’d like to freeze them, place sausages on a baking sheet and freeze until solid Then move them to a zip lock bag or wrap them individually. We did such flat patties that they thawed pretty quickly. You can always nuke them in the microwave before cooking, or just put them in the fridge the night before.
Makes 8 thin, English muffin sized round sausage patties.